Lost Coast Brewing Co.’s Downtown Brown Ale clone

Lost Coast Brewing Downtown Brown clone

(5 gallons/19 L, all-grain)
OG = 1.053  FG = 1.015
IBU = 34  SRM = 24  ABV = 5%

Ingredients:
8 lbs. (3.6 kg) 2-row pale malt
1 lb. (0.45 kg) Munich malt
0.75 lbs. (0.34 kg) crystal malt (120 °L)
0.75 lbs. (0.34 kg) Victory® malt
0.5 lb. (0.23 kg) chocolate malt
4 oz. (113 g) maltodextrin powder
4 AAU Chinook hops (60 min.) (0.3 oz./9 g at 13.5% alpha acids)
4.5 AAU Mt Hood hops (20 min.) (1 oz./28 g at 4.5% alpha acids)
4.5 AAU Mt Hood hops (5 min.) (1 oz./28 g at 4.5% alpha acids)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
2/3 cup corn sugar (if priming)

Step by Step:
Heat 14 qts. (13 L) water to 163 °F (73 °C) and stir in the grain. Mash the malt for 60 min, holding the mash temperature at 150 °F (66 °C). Sparge with enough water to collect 6 gallons (23 L). After the break (about 5 min. into boil), add Chinook hops and boil 40 min. Add 1 oz. Mt Hood and boil 15 min. more. Add final Mt Hood addition and boil 5 more minutes. Total boil is about 60 min. Turn off heat and stir to create a whirlpool. Let settle for 10 minutes. Chill to yeast pitching temperature, about 68 °F (20 °C). Transfer to primary and top off to 5 gal (19 L) if needed. Ferment at 68 to 70 °F (20 to 21 °C). Ferment for seven to fourteen days. Bottle or keg as usual.